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bread pudding? I made one with ham, leeks and apples for brunch a few weeks ago and it was a hit.

Chop 2 peeled green apples, 16 oz ham slices, 3 huge leeks and tear the bagels into small pieces. Put all of this in a casserole pan and cover with a mixture of 2 cups milk, 3/4 cup stock, 3 eggs, salt & pepper. Layer some grated gruyere or cheddar over it and bake at 400 for 45 minutes. mmmmm!

Put in a plain brown paper bag, sprinkle liberally with water, bottom too. Place in 325 oven for a few minutes and they may be as fresh as new.

Very helpful responses!

@bitchincamero: I wrote down your ham, leek, and apple bread pudding recipe. Sounds lovely. And the The Dead Milkman. Great Philly band, by the way. I've got Pennsylvania pride, so I had to give propers.

@PerkyMac: You're the best. I will use that method for sure from now on.

Love bagel chips and pizza bagels. I could make a really small bread pudding and use a different makeover method for the other bagels. Variety. Hmmm.

Leftover bread around here usually turns into croutons and bread crumbs. Not exactly a recipe, but once you've got a nicely dried product, it lasts a long time so you don't have to think about how you're going to incorporate a half dozen bagels into a day's eating.

Oddly enoungh, I usually don't use the croutons for anything, I just snack on them.

Yes, I am weird.

oooooh - I love the bagel bread pudding and french toast ideas! Let's see... how many eggs are in the fridge...

Just cleaned up after eating brunch. And I must say I've never been so happy to have posted a question on Serious Eats. Brunch went over very well!

Ended up merging bitchincamero's ham, leek and apple bread pudding recipe with this _Bon_Appétit_ savory bread pudding recipe.

Here's the adapted recipe:

- Four (4) day-old sesame bagels (halved & cut into 1/4" pieces)
- Two (2) large leeks (washed, sliced horizonally in half, then roughly chopped)
- Two (2) cups of whole milk
- Six (6) eggs
- One (1) small onion (diced)
- Five (5) slices of Canadian bacon (cut into 1/4" slices)
- Two (2) granny smith apples (peeled, and cut into 1/8" slices)
- Half (1/2) cup of parsley (chopped)
- Third (1/3) of a pound of grated Gruyere cheese (maybe 1.5 - 1.75 cups)
- Three (3) tablespoons canola oil
- Quarter (1/4) teaspoon of nutmeg
- Salt and pepper to taste

Heat oven to 375. Place cut-up bagels on a large pan. Toast until lightly browned, five minutes or so. Remove from oven and set-aside.

Whisk the milk and eggs together, add nutmeg and a judicious amount of salt and pepper (N.B. test seasoning after you bake the dish). Set-aside.

Add one tablespoon of canola oil into a large skillet over Medium-High heat. Add leeks and onions and saute until lightly browned. Remove from skillet and set-aside. Add another tablespoon of canola into the skillet and saute the apples until they shrink and carmelize. Remove and set-aside..

Saute the sliced Canadian bacon until brown. Remove and combine the Canadian bacon in a large bowl with the toasted bagel pieces, chopped parsley, apples, leeks, and onions.

Grease a 9"x13" dish (e.g. Fire-King glass dishes work nicely) with the remaining tablespoon of canola oil and add the bagel mixture into the dish. Pour the milk-egg liquid over the bagel mixture and press down a few times to submerge the contents. It will not completely cover them.

Spread the Gruyere over the top and cover the dish with a piece of oiled aluminum foil. Bake for half an hour covered, then remove the foil and bake for another half an hour or until dish contents are puffy and brown. Allow the dish to rest for fifteen minutes. Serves eight.

I'm sorry I'm too late - but htis looks like an amazing use for your bagels - behold the Bagelette!

http://www.breakfastblogger.com/2006/07/18/in-montreal-we-call-it-a-bagelette/